CHOCOLATE TOFFEE NO-BAKE COOKIES
Steps:
- Line a baking sheet with wax paper. Combine the oats, peanut butter, bitter and semisweet chocolate chips, toffee bits, butter and salt in a medium saucepan. Cook over medium heat, stirring frequently, until the chocolate chips melt, 3 to 5 minutes.
- Scoop heaping tablespoons of batter onto the baking sheet and sprinkle each cookie with extra toffee bits. Freeze for 15 minutes before serving. The cookies can be stored in the refrigerator in an air-tight container for 1 week.
NO BAKE CHOCOLATE COOKIES
Make and share this No Bake Chocolate Cookies recipe from Food.com.
Provided by Lu Ann
Categories Drop Cookies
Time 15m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Bring first 4 ingredients to a boil.
- Cook for 1 minute.
- Remove from heat.
- Add remaining ingredients.
- Mix well and drop by teaspoon onto wax paper.
- Let cool.
- Note: After I have let them cool, I put them in the fridge.
- They seem to harden better, plus they taste good that way.
NO BAKE CHOCOLATE COOKIES II
These chocolate macaroons taste a lot like candy.
Provided by LEZLEA52
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h15m
Yield 36
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine sugar, milk, and margarine. Bring to a boil, stirring occasionally, then boil for 4 to 5 minutes. Remove from heat and stir in the oats, vanilla, cocoa and coconut. Spoon onto waxed paper and allow to cool for at least an hour. Store in an airtight container.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 16.6 g, Cholesterol 0.3 mg, Fat 3.4 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 38.8 mg, Sugar 11.7 g
NO-BAKE CHOCOLATE COOKIES
No-Bake Chocolate Oat Cookies
Provided by Mario Batali
Categories Cookies Chocolate Nut Dessert Quick & Easy Coconut Family Reunion Poker/Game Night Chill Party Potluck Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 5 dozen
Number Of Ingredients 8
Steps:
- Line a cookie sheet with waxed paper and set aside.
- In a large, heavy-bottomed saucepan, combine the sugar, milk, cocoa, and butter and stir to combine. Cook over high heat and bring to a boil. Allow to boil for 1 1/2 minutes, remove from heat, then add the oats, coconut, vanilla, and marshmallows and stir well to combine. Drop by tablespoonfuls onto the prepared cookie sheet and chill.
NO-BAKE CHOCOLATE OATMEAL COOKIES
No time to bake? No problem! We love this simple and delicious recipe for easy no-bake oatmeal cookies you can make in only 30 minutes. These delightfully sweet and nutty cookies are packed with coconut, peanut butter, chocolate, and heart-healthy oats. We love reaching for this recipe in the summertime when we'd rather not heat up the kitchen with the oven, or are just short on time and want a sweet cookie treat without all the fuss! Plus, this recipe makes about 42 no-bake chocolate oatmeal cookies, making it perfect for your next family gathering!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 42
Number Of Ingredients 8
Steps:
- Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside.
- In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well.
- Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. Carefully remove from waxed paper to serve.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 30 mg
CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES
These chocolate peanut butter no-bake cookies bring back fond memories of my mom. They were her favorite, and she always made a batch when she knew company was coming. -Jacquie McTaggart, Independence, Iowa
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first 5 ingredients. Bring to a boil, stirring constantly. Cook and stir 3 minutes., Remove from heat; stir in peanut butter and vanilla until blended. Stir in oats. Drop mixture by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set. Store in airtight containers.
Nutrition Facts : Calories 139 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 50mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
CRUNCHY NO-BAKE CEREAL COOKIES
Crunchy peanut butter and chocolate cereal cookies! Yum!
Provided by Shelly C
Categories No-Bake Cookies
Time 1h15m
Yield 36
Number Of Ingredients 5
Steps:
- Line a large baking tray with parchment paper. Pour cereal into a large bowl.
- Combine chocolate chips and coconut oil in a saucepan over medium-low heat. Stir until melted and fully combined, 3 to 4 minutes. Remove from the heat and stir in peanut butter and maple syrup until thoroughly blended. Pour over the cereal and mix to combine.
- Use a cookie scoop to drop batter onto the prepared tray. Let sit until firm, about 1 hour.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 12.2 g, Fat 7.3 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 3.4 g, Sodium 63.8 mg, Sugar 7.5 g
NO-BAKE CHOCOLATE CRUNCH COOKIES
Not only is there no baking involved, but these cookies only call for three ingredients. This came from Food Gawker. A reviewer of this recipe on the post where I found this recipe said "Another version 1 Small box Special K (reg or chocolate chip), 1 Package of Butterscotch Chips, 1 Cup Peanut butter.
Provided by internetnut
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Melt the chocolate chips in the microwave. Add the peanut butter. Mix until well combined.
- Fold in the corn flakes until evenly coated.
- Using a tablespoon, drop the mixture on to wax paper or parchment lined cookie sheets.
- Allow these to cool in the fridge or the freezer until hard. Enjoy with a huge glass of milk!
Nutrition Facts : Calories 378.6, Fat 23.5, SaturatedFat 9.7, Sodium 204.5, Carbohydrate 43.2, Fiber 4.1, Sugar 26.3, Protein 8.1
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Cuisine Gluten FreeEstimated Reading Time 7 minsCategory DessertTotal Time 19 mins
- Line one extra large baking sheet (or two regular large ones) with parchment paper or a silpat mat, set aside. Get all of the ingredients measured out as instructed above and ready to go – these cookies go fast and timing is key so you need to have the ingredients waiting for you.
- Place the butter, milk, and maple syrup in a medium sauce pot. Turn the heat on medium and stir until the butter is melted.
- Add the coconut sugar, salt, and cocoa powder – whisk until no more lumps remain. Turn the heat up to high until it reaches a boil. Reduce to a simmer and allow it to simmer for exactly 3 minutes. Timing is important here, if you let it boil too long the cookies crumble and if you don’t let it simmer long enough they won’t set up right – so set a timer. Once the timer has gone off immediately remove the pan from the heat.
- Once the pot is off the heat immediately stir in the peanut butter, vanilla extract, chopped chocolate, rolled oats, and rice cereal and stir until everything is well incorporated.
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